Fettucine With Tomato & White Sultanas

Tomato Chutney Pasta.jpg

Recipe courtesy Isabel Guerriero, Drexel Food Lab

Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving about 2 cups of pasta water. In a small bowl, mix together yogurt and mint. Season with salt and pepper and reserve.

Heat a large sauté pan over medium heat and add olive oil. Add garlic and sauté for about 2 minutes, or until soft. Add grape tomatoes to pan. Season with salt and pepper and cook for about 5 minutes, or until the tomatoes have softened.

Add the Tomato and White Sultana Chutney and pasta water to the pan. Bring the sauce to a simmer and cook for about 5 minutes. Add pasta and toss with sauce. Serve each portion of pasta with a spoonful of the Greek yogurt sauce.

1 pound fettuccine pasta

1 cup Greek yogurt

2 tablespoons chopped mint

1 tablespoon olive oil

4 cloves garlic, thinly sliced

2 pints grape tomatoes, halved

2 tablespoons olive oil

1 (8 ounce) jar Le Bon Magot Tomato & White Sultana Chutney

salt and pepper to taste